Sponge Cake Roulade with Apricot Jam

For the sponge cake roulade with apricot jam, separate eggs and beat egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy.

Mix flour with baking powder and mix well. Carefully fold in the snow. Spread the finished mixture on a baking tray, bake in the oven at 180 °C top/bottom heat for about 15 minutes.

Immediately spread the sponge cake with jam, roll it up and sprinkle the sponge cake roll with apricot jam with powdered sugar.

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